Imperial braggot - Beer Recipe - Brewer's Friend

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Imperial braggot

334 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Vesko Ruychev
Calories: 334 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday March 4th 2021
1.103
1.004
13.0%
37.6
36.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Raw Honey11 lb Raw Honey 68.5 20 40.7%
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 29.6%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 18.5%
3 lb American - Dark Roasted Millet Malt - Gluten Free3 lb Dark Roasted Millet Malt - Gluten Free 25 300 11.1%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Leaf/Whole 15 Boil 60 min 29.37 40%
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Boil 30 min 8.28 20%
2 oz CTZ2 oz CTZ Hops Leaf/Whole 15.5 Boil 0 min 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Grapefruit Peel Water Agt Other 30 min.
2 oz squeezed orange Water Agt Mash 30 min.
 
Yeast
Lallemand - Lalvin ICV D-47
Amount:
2 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 356 B cells required
Red Star - Premier Blanc Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 356 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15 psi       Temp: 36 °F       CO2 Level: 2.44 Volumes
 
Target Water Profile
Tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1. Water was filtered through a charcoal filter.
2. Ph was adjusted to 5.4.
3. 5 tea spoons of fermax nutrient were added at flameout.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Strike 165 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.72 gal (54.87 qt). Suggest reducing initial strike volume to 10.72 gal (42.88 qt) and adding 1.72 gal (6.87 qt) sparge/top-off. 12.44 49.8  
Strike water volume (equipment estimates 13.13 g | 52.5 qt) 12.44 49.8  
Mash volume with grains (equipment estimates 14.41 g | 57.6 qt) 13.72 54.9  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.81 3.2  
Pre boil volume (equipment estimates 11.69 g | 46.8 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 10 40  
Top off amount 1 4  
Volume into fermentor 11 44  
Total: 12.44 49.8
Equipment Profile Used: System Default
 
Notes
  1. In 0.5 gal boil 1 lemon's peels, 1 orange's peels, 1 squeezed orange and three tea bags of English breakfast tea. Steep for 30 mins.

  2. Mash the grains and hops like a regular beer.

  3. At flame out add all from #1 as well as all the honey.

  4. Chill and pitch the D47 yeast.

  5. Ferment and measure ABV. Mine stuck at 1.036 so I added the Red Star champagne yeast to finish to 1.004.

  6. Transfer to a used oak barrel and age for 5 months.

  7. Transfer to a keg and carbonate. Store and serve under 15 psi at 36F.
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  • Last Updated: 2021-03-04 19:34 UTC